mexican chicken fajita salad

Ingredients For mexican chicken fajita salad

• 2 lb

  chicken breast,or chicken breast tenders
• 2 c

  mexican cheese blend shredded
• 1

  large head of romaine lettuce
• 2 c

  corn and black bean avocado salsa recipe below
• 1 pt

  grape tomatoes chopped
• TORTILLA STRIPS
• 4

  tortilla rounds
• 3/4 tsp

  salt
• CHICKEN MARINADE
• 1/4 c

  water
• 1/4 c

  lime juice
• 3 tsp

  instant chicken bouillon powder
• 1/4-1/2 tsp

  cayenne pepper depending on how spicy you like your chicken
• 1 tsp

  garlic powder
• 1 tsp

  paprika
• 2 tsp

  sugar
• 2 tsp

  chili powder
• 1/2 tsp

  cumin
• CHEESE QUESADILLA OPTIONAL
• 1 c

  mexican cheese blend shredded
• 2

  flour tortilla's
• 2 Tbsp

  canola oil
• SALSA FOR SALAD
• 15 oz

  can black beans rinsed well,and strained
• 15 oz

  can of sweet corn rinsed and strained
• 14 oz

  can of diced tomatoes with green chili's juice and all
• 1

  avocado peeled and chopped
• 1 pt

  grape tomatoes quartered
• 1/2

  red onion finely chopped
• 2 tsp

  honey
• 1/4 -1 /2 tsp

  cayenne pepper depending on how spicy you like it
• 3 Tbsp

  lime juice divided
• 1/2 tsp

  salt
• 2 tsp

  olive oil
• DRESSING OPTIONAL: 2 SMALL ORANGES, JUICED OR 1 LARGE ORANGE, JUICED 2 TABLESPOONS BALSAMIC VINEGAR 2 TABLESPOONS HONEY 1 CLOVE GARLIC, PEELED 3/4 TEASPOON SALT 3/4 TEASPOON FRESHLY GROUND BLACK PEPPER 3/4 CUP EXTRA-VIRGIN OLIVE OIL.